Chicken and Pasta in a Mango Cream Sauce Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: Sep. 18, 2004
The end result of this recipe was delicious. I had some preparation problems with not having a pot large enough to hold all of the ingredients together for the tossing, so I ended up dividing it in half, and tossing it in the pan I cooked the chicken in and the other half in the pot I cooked the noodles in. I might use penne pasta next time, though I liked the change in using rotini. Instead of heavy cream, I used 3/4 cup of lactaid skim milk and 1/4 cup margarine. The sauce isn't as thick that way, but it cuts down on the fat and is lactose-free :)
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Aug. 27, 2004
Wonderful combination of flavors! Next time, I'll try doubling the ginger.
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Cooking Level: Expert

Living In: Oakland, California, USA

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Reviewed: Aug. 20, 2004
Interesting idea and a great result - nice and light - I added some milk and herbs too to save on the cream. Surprisingly tasty! Definately to be made again!
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Reviewed: Jun. 17, 2004
A good experiment Shaggy! I made this for dinner tonight and it was mmmmmm...good! I will only make a couple of changes next time...instead of rigatoni, I will use linguini or fettuccini, and not mix it all together, but serve the sauce on top of the pasta. The chicken is only okay for me, but Im not a big meat eater and I think this would be just as good without it. I guess I will be doing some experimenting of my own! Lovely dish!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Miami, Florida, USA

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